[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Rhubarb Oat Dessert[/title][fusion_text]Week of May 19th-23rd 2014
(courtesy of Heidi VanSlooten)
1 ½ c. all purpose flour 1 ½ c. old fashioned oats
1 c. packed brown sugar ½ c. chopped walnuts
¼ t. baking soda ¼ t. salt
1 c. cold butter
3 c. fresh or frozen rhubarb 1 ¼ c. cold water, divided
1½ c. sugar 3 T. cornstarch
1 t. vanilla ½ t. red food coloring, optional
In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups of mixture into an ungreased 13×9 baking dish; set aside. Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring (optional). Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350 for 23-25 minutes or until golden brown. Serve with ice cream, if desired.
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